Spicy Black Bean Tacos

These spicy black bean tacos have been a family favorite for many years now. Winter, summer, spring, or fall, tacos just always sound good. (And when it’s too hot to turn on the stove, I turn to these raw tacos for a lighter touch!)

Tacos are an inexpensive meal – made with cost effective pantry & refrigerator staples like beans and vegetables. Plus, they are ready in about 15 or 20 minutes. That’s good news on hectic weeknights or when I’ve waited a little too long to start dinner.

It’s for these reasons that when people are confused about how to start making vegan meals, I often recommend dishes like tacos. It’s all well and good to decide to make a positive change, but it’s certainly easier when hunger hits to be able to grab a few essentials and make something that feels like your normal, everyday meal, just without the animal products. It’s simply a matter of swapping one or two ingredients. Goodbye, meat. Hello, beans. Goodbye, dairy-based cheese. Hello, guacamole. (If you’re not an avocado fan, there are also loads of plant-based cheeses out there that you could try instead.)

These black bean tacos are teeming with warming spices like cumin, coriander, and ancho chili powder. They come together in just minutes, and the beans inside give them staying power that will keep you full. Stuff them with chopped romaine lettuce, tomatoes, salsa, red onions, and guacamole. The mixture of spicy, crunchy, and cool ticks all of the pleasure sensors.

Comments

Thanks, Gigi! Beans are a great gateway food because they're pretty familiar to people and can be used in such a variety of recipes. They don't seem to scare people off the way that tofu or seitan can.

I second the idea that this recipe would be a great intro to plant-based eating. It sounds delicious. I love avocado on black bean tacos — it adds the perfect touch of creamy richness. A couple of kalamata olives would also be nice. :)

Have you tried putting a strip of kombu into your bean cooking liquid when you make them? I've heard that helps with easier digestion. (Eden canned beans also makes their beans with kombu.) I've never sprouted anything; although, I've been more interested in trying that lately. I looked it up, and the process of sprouting black beans doesn't sound too difficult. This is from Dr. McDougall's newsletter. Let me know if you try it! I'm curious.
"Sprouting beans: One reliable way to "de-gas" legumes is to sprout them first. Cover beans with water for 12 hours, drain off water, lay damp paper towels on the bottom of a baking dish, spread out beans on the moist towels, then let them sprout for the next 12 hours. When you notice tiny white shoots (1/16") beginning to appear they are ready to cook. (There will not be green shoots and leaves.) The tiny plant is utilizing the indigestible sugars for growth. Needless to say, beans will take less time to cook after sprouting."

I made this tonight with a mango salsa (just mixed one mango, one tomato, some dried chili and cilantro). It was delicious. Great contrast between the mango salsa and the spicy beans. Will definitely make again.

Today I wanted to throw in the towel. I wanted to stuff my face with pizza with real cheese and just PIG OUT. So I did a quick search and found these tacos. I thought this is the perfect comfort food!!! I already had everything in the house except for taco shells which my husband picked up on his way home. I added some green peppers (something I love and always have on hand in frozen diced form) and guacamole (avocado, tomato, garlic, cilantro, onion powder, garlic powder and the other half of the lime used in the beans) and tofutti sour cream. It hit the spot and kept me on track. SO GOOD. As a new and struggling vegan I am so glad I came across your blog with quick, easy, tasty, filling options. You rock!

Kat, your comment made my day! Thank you so much! I'm really glad that I was able to help. I know how hard it can be when you're transitioning to going vegan, but still have old cravings. If there's anything I can do to help out, don't hesitate to ask! :D

[…] cool guacamole, and spicy beans. Instead of beef or chicken in your tacos, add pinto beans, black beans, chickpeas, or seitan that has been sautéed with garlic and onions and seasoned with cumin, […]

[…] cool guacamole, and spicy beans. Instead of beef or chicken in your tacos, add pinto beans, black beans, chickpeas, or seitan that has been sautéed with garlic and onions and seasoned with cumin, […]